PPLEASE NOTE, OUR RESTAURNATS LOCATED DOWNTOWN CHICAGO AND WASHINGTON D.C. WILL BE CLOSED SATURDAY, JUNE 6.

Posted on June, 4 2020.

We haven’t said a lot these past few days. We stand unequivocally with Black Americans and the tens of thousands of people of conscience demanding that we live up to our values as a nation. But it is the voices of those who have suffered the injuries of systemic racism that must be heard right now. We are listening intently. As we face the indisputable truth that we can do better, we reflect on how we can best drive meaningful change within our own organization and communities.

We are starting with a thorough review of our corporate giving strategies to ensure that we are focused on efforts to eliminate social injustice and improve lives in Black communities and communities of People of Color. We are making an immediate contribution to the NAACP LDF. Through litigation, advocacy, and public education, LDF seeks structural changes to expand democracy, eliminate disparities, and achieve racial justice in a society that fulfills the promise of equality for all Americans.

We know that actions speak louder than words and that we have a lot of work to do. It's a start. We pledge to move with deliberate speed and look forward to reporting back to you on our efforts.

R.J. Melman
President

Lettuce Entertain You cares greatly about the health and safety of its employees and guests. In the last few weeks, we have closely monitored developments in the current COVID-19 outbreak and have initiated enhanced protocols to reduce opportunities for the spread of this virus in all of our restaurants and offices. Our actions are focused on guidance from the CDC along with state and local resources, and we continue to rely on their leadership. We are now facing a situation in which our actions can make a difference, not only to the health and safety of our employees and guests but also to our communities.

The Holiday Bonus cards expired as of April 15 and cannot be used at this time. However, once ALL of our dining rooms are open again for full-service dining, we plan to honor the Holiday Bonus cards for an additional 30 days. At that time, you will have four weeks to use the cards for dine in or carryout. As soon as we get clarity on when we can fully reopen, we will send a communication outlining the dates of the 30 day extension period.
Also, please keep in mind that the Holiday Bonus cards can be used any year between January 2 - April 15. If you are still unable to use the cards during the 30 day extension, please hang onto them and you can use them again next year, January 2 - April 15, 2021.
Thank you for your support and we look forward to seeing you all soon.

Please keep in mind that the Holiday Bonus cards can be used any year between January 2nd - April 15th. The Holiday Bonus cards can also be used for carryout up to April 15th at participating restaurants during the government mandated shutdowns.

We hope that this extension gives you more time to use your cards for carryout and dining in once we re-open. We will continue to closely monitor the situation and send a communication when we have confirmed the new dates. Thank you for your support and we look forward to seeing you soon.

Many of you have asked how you can support our teams, we have set up a site to collect funds that will benefit our hardworking staff Employee Relief Fund

Based on direction from governmental agencies and as part of our ongoing effort to slow the community transmission of COVID-19, LEYE will temporarily close additional locations. Effective Tuesday, March 17, 2020, all Lettuce locations will close to dine-in guests until we are permitted to re-open by the applicable government authority.

We will reevaluate our options going forward based upon guidance and direction from health and government officials. In the meantime, we strongly encourage everyone to protect themselves and others by continuing to follow CDC guidelines (including social distancing, frequent handwashing, covering coughs and sneezes with a tissue, and staying home if ill) to combat community transmission.

If you have any questions, comments, or concerns, please feel free to contact us.

When it’s game day, you want to be scarfing down on some filling grub. Queue in Quality Crab & Oyster Bah’s Chef Donny Farrell’s Beer Cheese Nachos with Roasted Chicken, Escabeche and Salsa Verde. With a gorgeous build of Harissa Spice Roasted Chicken, beer cheese with sriracha, and salsa verde on top of some crunchy nachos, everyone’s a winner!

METHOD

Beer Cheese

1. In a medium pot, melt butter and add flour. Whisk together over very low heat to make a roux. Cook for at least 20-25 minutes, stirring constantly.
2. Add the beer, stir until mixture begins to thicken.
3. Add cream and milk, stir until thick and simmering.
4. Add cheese, a handful at a time, while stirring continuously.
5. Add Sriracha and salt to taste.
6. Serve immediately or let cool down and serve up to 3 days later. To reheat, warm slowly on the stove with ½ cup heavy cream.

Escabeche
1. In a non-reactive container, mix the cut vegetables.
2. Add vinegar, water, salt, sugar, and bay leaf to a stainless steel pot over medium-high heat. Bring to a boil.
3.While still boiling, pour the liquid over the cut vegetables.
4. Cool at room temp for 2 hours then place in the fridge until fully chilled for 12 hours. Escabeche is ready to be served after 12 hours in the fridge.

Salsa Verde
l. Preheat broiler on the oven to 500 degrees or highest setting
2. Toss tomatillo, onion, poblano, and jalapeno in vegetable or canola oil and roast in broiler and check every 2-3 minutes. Look for a nice char on all sides but not completely burnt. Once they look nice and charred, remove from oven.
3. Place the Poblano peppers In a glass bowl and cover with plastic wrap for 3 minutes. Remove the peppers after 3 minutes and the skin will easily slide off with the seeds. Discard the seeds and skin.
4. Add all ingredients to a blender and mix until incorporated. Allow to cool.

Harissa Spice Roasted Chicken
1.Preheat oven to 400 degrees
2. Season the chicken breasts evenly on both sides with kosher salt and harissa spice rub.
3. Place chicken on a baking sheet and put in the oven until the breast reaches a temperature of 155 degrees internally
4. Put in the oven and cook until the breast reaches 155 degrees internally.
5. Let chicken breast rest and slice in thin segments. Set aside.

Nacho Build
1. Preheat oven to 400 degrees.
2. Place 1/2 of the chips on a baking sheet lined with foil and top with 2 oz. of the chicken, 2 oz. of the beer cheese, and 4 oz. of the chihuahua cheese. Place the remaining chips on top.
3. Layer on the remaining chicken, beer cheese, and chihuahua cheese and bake for 4 minutes until the cheese is golden brown and melted.
4. Transfer nachos to a serving platter by sliding off of the foil onto the serving platter.
5. Spoon salsa verde, sour cream, and escabeche on top. Garnish with cilantro leaves and serve hot.